| 1 | Remove the skin and bone from the chicken breasts. |
| 2 | Pound with a meat mallet until chicken breast is of even thickness. |
| 3 | Melt the butter in a skillet. |
| 4 | Saute chicken 4 minutes on each side. |
| 5 | Remove the chicken to a warm dish while you prepare the sauce. |
| 6 | Mix the dijon mustard into the vermouth and pour the mixture into the skillet. |
| 7 | Stir to dissolve the browned bits in the pan. |
| 8 | Reduce volume of liquid by half over medium heat. |
| 9 | Add the heavy cream and the tarragon. |
| 10 | Stir continuously, 5 to 10 minutes, until mixture thickens. |
| 11 | Arrange the chicken on a serving dish and pour some of the cream sauce over it. |
| 12 | Serve the remaining sauce on the side. |
| 13 | For a different flavor, saute about ?cup chopped mushrooms before de- glazing the skillet with the vermouth. |
| 14 | If you are daring, you can cook the chicken breasts at the same time you are making the sauce, using one hand for each. |
| 15 | This will make the chicken be warmer when served. |
| 16 | Notes: * sauted chicken with a tarragon cream sauce -- this recipe comes from the little cookbook "anodyne delights," a collection of recipes by barbara tyne who, along with her husband tom, operated the chartered yacht anodyne in the caribbean. |
| 17 | Barbara served this dish with rice and broccoli tossed with butter, garlic and parmesan cheese. |
| 18 | : difficulty: easy if you buy boneless chicken breasts. |
| 19 | : time: 5 minutes preparation, 10 minutes cooking. |
| 20 | : precision: approximate measurement ok. |
| 21 | : robin harris foster : at&t information systems, lincroft new jersey, usa : mtuxo!rfoster : |
